This is a recipe from Ina Garten that I tweaked to make a bit healthier… well as healthy as you can get for pound cake. Ha! I made this with my best friend Leslie this afternoon, who has graciously opened her kitchen to me to cook in this week while the final phase of renovations happens in my own kitchen. We should’ve talked and laughed less and paid more attention to the recipe but it came out great and tastes like lemony heaven.
1/4 cup of turbinado sugar
3 cups of sifted cake flour
1 teaspoon salt
1 stick of butter (or Smart Balance)
1/4 cup of Chobani lemon or vanilla Greek yogurt
2 cups of sugar
6 eggs, room temperature
2 teaspoons vanilla extract
Zest from one lemon
1 cup of heavy cream
DO NOT preheat the oven. Place the baking rack in the middle of the oven. Spray your bundt cake pan or loaf pans and sprinkle with turbinado sugar. Sprinkle it as a nice layer on your pan.
Combine sifted flour and salt. Sift this mixture 3 times.
In your stand mixer fitted with the paddle attachment, beat the butter and sugar. This should be mixed for about 4-5 minutes. Then add one egg at a time, mixing before the next addition. Add Chobani, vanilla extract and zest. Blend this well. Then alternate adding the flour to the butter mixture with the cream. Pour the batter into the prepared pan. Turn the oven on to 350 degrees and bake for 50-60 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before removing from the pan. Slice and top with whipped cream, fruit or ganache.
— Knead to Cook